• Oat and cranberry crunch cookies are great for satisfying a cookie craving and not overindulging on the sugar. These lovely biscuits are sweet but robust, full of hearty oats, seeds, and delicious dried cranberries.  Delicious with a glass of milk!

    If you’re craving something a tad more indulgent, triple chocolate almond cookies or ice-cream sandwich cookies are delicious options.

    Oat and cranberry crunch cookies

    Serves: Makes 15 – 20 cookies
    Cooking Time: 40 mins

    Ingredients

    • 345g (3 cups) rolled oats
    • 120g (1 cup) cake flour
    • 5ml (1 tsp) salt
    • 1,25ml (¼ tsp) baking powder
    • 60g (¾ cup) unsalted butter, softened
    • 300g (1½ cups) packed brown sugar
    • 60ml (¼ cup) golden syrup
    • 1 large egg
    • 60ml (¼ cup) water
    • 5ml (1 tsp) vanilla extract
    • 150g dried cranberries
    • 100g sesame seeds
    • 100g pumpkin seeds

    Instructions

    1

    Preheat the oven to 180°C. Line a baking tray with baking paper.

    2

    Stir together the oats, flour, salt and baking powder in a large bowl and set aside.

    3

    Beat the butter and sugar with electric beaters until pale and fluffy. Add the golden syrup, egg, water and vanilla extract, and beat for 30 seconds.

    4

    Add the cranberries, sesame seeds and pumpkin seeds, and mix well. Add the dry ingredients to the butter mixture and mix well.

    5

    Use your hands to shape the mixture into medium-size cookies and place on a baking tray 1 – 2cm apart.

    6

    Bake in the preheated oven until golden, about 20 minutes. Allow to cool before serving with plenty of rose-water-flavoured milk.

    Notes

    Cook's tips: These crunchy cookies store well for up to 2 weeks in a sealed cookie jar. Make rose-water-flavoured milk by adding a drop or two of good quality rose water to cold milk.

    ×
    Exit mobile version